Just pack it as much as possible to the point where the cereal starts to crumble. I usually press it into my work surface face down (rolling it or whatever makes sense for the shape), then cover in BC, let it crust and roll your fondant thick. When the fondant is on, I use my hand to smooth it...a lot.

I am going off the subject a little because I am trying cereal treats again this weekend. Does everyone use the recipe right off the side of the box when you use these or is there another recipe? Thanks!

I am going off the subject a little because I am trying cereal treats again this weekend. Does everyone use the recipe right off the side of the box when you use these or is there another recipe? Thanks!

I just use the premade ones from the store normally, unless it calls for a large amount of RKTs

I use a micro-plane grater on the finished shape to eliminate all bumps. The process produces a kind of RKT paste, which I then rub over the surface to fill in any perfections. It also acts as a sticky surface for the fondant to adhere to.

Like springflour, I also use two layers of fondant with no buttercream.

As far as which recipe to use, it depends on how you want your RKTs to be. Lots of folks eliminate the butter, so they come out firmer. Though that might be better for carving, it's not as ideal for hand forming and molding. Others partially crush the cereal before mixing it in. This will give you a more compact, firmer product. This can be good in some instances. But is not ideal if you intend for folks to eat the final product. If I intend for the final product to be eaten, I just use the recipe on the box as it is.

I use a micro-plane grater on the finished shape to eliminate all bumps. The process produces a kind of RKT paste, which I then rub over the surface to fill in any perfections. It also acts as a sticky surface for the fondant to adhere to.

Like springflour, I also use two layers of fondant with no buttercream.

As far as which recipe to use, it depends on how you want your RKTs to be. Lots of folks eliminate the butter, so they come out firmer. Though that might be better for carving, it's not as ideal for hand forming and molding. Others partially crush the cereal before mixing it in. This will give you a more compact, firmer product. This can be good in some instances. But is not ideal if you intend for folks to eat the final product. If I intend for the final product to be eaten, I just use the recipe on the box as it is.

I love the micro palne grater idea. That is brilliant and will try it next time. Right now i pack as hard as I can, smooth as much as possible, then cover in a slightly thick layer of fondant. i found this to work best for me. Good Luck

I am sorry, I am being bad and not reading all of the replys so if this duplicates someones answer...sorry!!

I have done two things with success...though one is easier then the other.

1. Put the rice crispies in the blender and pulse them to break them down some, pour them into the melted marshmallow and mix up.2. Cover your piece with chocolate (white or milk/dark chocolate depending on the fondant color)Both of these work great.I experimented with these techniques after making a lumpy shark.Suzi

I covered the shapes in melted chocolate, stuck them in the fridge for a few minutes to firm, then used the hot knife method, or hot spatula I should say, to smooth, then covered with fondant a bit thicker than I would normally use.